Carrot-Dill Timbales
A recipe from the Sneaky Kitchen
1 T. olive oil
5 medium carrots, scrubbed
1/2 small onion
1 lg. clove garlic
1 T. chopped fresh dill
      or 1 tsp. dried, divided
1/2 t. salt
1/3 C. water
1/4 C. reduced fat sour cream
1 egg + 1 egg yolk
cooking spray
black pepper
1 Tbsp. frozen orange juice concentrate
1 Tbsp. butter or lite margarine
2 tsp. chopped candied ginger
           or 1/2 tsp. powdered ginger
Cut onion into small pieces or slivers; crush & chop garlic. Slice carrots thinly. Heat olive oil over med. heat. Add carrots, garlic & onion; sauté about 4 or 5 min. stirring frequently. Add about 1/3 C. water, salt & half the dill, bring to a boil, then cover & reduce heat. Simmer until carrots are soft.

Spray 6 custard cups or teacups with cooking spray. Sprinkle remaining dill in cups, & add a dash of black pepper. Arrange some carrot slices in a single layer in bottom of each cup. Drain carrots if much water remains. Place in a blender or food processor & process until smooth. Add egg & sour cream &
blend. Spoon carefully into cups & smooth tops. 

Prepare a lg. pan or chicken fryer with a layer of paper towels on the bottom & an inch of water. Put in the cups & add water to reach the height of the carrot mixture in the cups. Bring water to a boil, cover & turn down heat. Simmer for 20 to 30 minutes until mixture is somewhat solid. Uncover & let sit for a few minutes until water cools enough that they can safely be removed from pan.  Unmold on dessert plates.

Combine orange concentrate, ginger & butter in a small pan or microwave. Drizzle over the timbales & garnish with fresh dill or parsley sprigs if you wish. These can be prepared ahead of time, stored in fridge,  unmolded & reheated by microwave to serve. Substitute thyme for the dill if you prefer.